Crushed Green Olive Fennel and Reserved Lemons

The fish is grilling on the plancha behind you. It will be magnificent, accompanied by this crushed olive spread, you say to yourself. Oh, that reminds you of the time a friend had used it in puff pastry with anchovies. It was incredible.

Made in France in our artisanal workshop in the South of France (Le Bosc, Hérault).

 On aperitif toasts, to stuff cherry tomatoes, in puff pastry with anchovies, on fish en papillote...

 100 g

• Ingredients
• Nutritional values
• Recipes

• Green olives 38%, fennel 38%, extra virgin olive oil, capers, preserved lemons 2%, garlic, spices, salt, acidifier: lactic acid, antioxidant: rosemary extract. Vegetables: EU and non-EU origin. May contain a few pieces of pits. 
• Energy: 794kJ / 192kcal; Fat: 19g, of which saturates: 2.7g; Carbohydrates: 4.8g, of which sugars: 0.6g; Protein: 1.4g; Salt: 1.8g
• Click here to see the sun tart recipe